Today I made Cream Puffs and cooked them with my air fryer, perfect, they came out beautiful and especially light. The cooking time was significantly halved. It started as an experiment and turned out to be a huge success. Really super light and hollow inside. I used the base of my Choux Pastry, perfect for cream puffs, éclairs, and St. Joseph’s zeppole, try it too, it’s very reliable. I used the Thermomix, but you can also do it by hand easily. You may also be interested in;
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- cup water
- 5 ½ tbsp tbsp butter
- 1 pinch salt
- 1 cup cup all-purpose flour
- 3 whole eggs
Tools
- Saucepan
- Ladle
- Piping bag
- Air fryer
- Electric beaters
Steps
In the Thermomix bowl, I poured the water, salt, and butter and cooked for 5 minutes at speed 1 at 212°F. If using the saucepan, heat everything over medium heat until it starts to boil.
I added the flour and worked for 20 seconds at speed 4. I let it cool for about 10 minutes. In the saucepan, add the flour all at once and stir until a ball forms and detaches from the walls. Let cool.
Finally, I added the eggs and worked for another 50 seconds at speed 5. With the saucepan, add 1 egg at a time and beat with the electric beaters.
Transfer to the piping bag.
Shape the cream puffs directly in the air fryer basket. Also, use parchment paper. Cook for about 20 minutes at 392°F.
Ready!!!
Beautifully hollow and light. Perfect for filling.
